1. Place the yuca and all ingredients except salt, paprika and oil, in a large pot of water. (Water should cover the yuca.)

2. Bring water to a boil, then lower to a simmer. Cook until the yuca are tender enough to pierce with a fork. Remove from heat and drain water.

3. Cut any large pieces into thinner “steak french fry” sized pieces. Fry in oil, flipping once, until crisp on all sides. Remove to a plate. Season with salt and paprika. Serve with curtido and salsa.

Bring a pot of water to a boil. Remove from heat and put the cabbage and carrot into the water. Let sit for 5 minutes and then drain. (A little water remaining is fine.) Add the other ingredients. Adjust apple cider vinegar to your tastes. If you find it too strong, add a little warm water. Best to let the flavors combine for a couple hours at room temperature, but can be served right away.

Curtido is most often eaten with yuca con chicharrón, and pupusas. Most people pour salsa over the curtido.

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14 thoughts on “Yuca con (not really) Chicharrón”

I forgot to mention that along with the meatballs, your salsa recipe was fantastic! I made a HUGE batch and every little drop got splurped up that night with tortilla chips and the meatballs… I am happy at how easy it was to make, I already had all the ingredients on hand. So I will be making more of that on a regular basis (we love fresh salsa in this house)

I will be trying the pupusas and cabbage salad next, I have been watching youtube videos to try to get the technique…. thanks for the encouragement

Ay, Tracy! I LOVE yuca frita! Thanks for the recipe. I always think about making it but don’t really like dealing with the fresh yuca because the ones from my neighborhood grocery are hit or miss. Will have to look for the frozen kind!

Cool chicharron recipe…one of my husband’s favorite dishes. When my mother-in-law comes, she always looks for that cut of meat, but we just don’t sell it here.
I’m totally American in my meat eating…cutting off the fat or bones which my husband says is the best part. He just shakes his head at me.
If we eat chicken, he says the wings are his favorite. What?! There’s no meat on them! Anyway, we share a chicken well.

I just stumbled on your blog…amazing!!! I’m Salvadoran American and my husband is salvadoran….your recipes are amazing…Thank you so much. ..Also maybe you can ask Carlos if he ever drank atol chuco…would love a recipe!

Hi again, Vilma! … I found some recipes online for Atol Shuco/Chuco. Looks like this is one of those Salvadoran recipes that is a little more difficult to make since you need to find ingredients that aren’t common in the U.S. Here’s some links to help you out though! Hope this helps.